What’s For Dinner: Linguine al limone
Not loving the snow and below-freezing temps? There’s nothing like citrus to chase away the winter blues. This velvety, and super-quick, pasta dish is brightened with a liberal dose of lemon zest.
Cream-based sauces are supposed to be silky and just fluid enough to coat the pasta, so be sure to plate it immediately, or the sauce will coagulate and bind to the pasta, making it lumpy. Serve with hot, crusty bread and a simple green salad.
- 1 pound linguine
- 4 large egg yolks
- 2 lemons, divided
- 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for sprinkling
- 1/2 teaspoon freshly grated ground black pepper
- 1/2 cup plus 2 tablespoons heavy cream
- 1/3 cup plus 1 tablespoon whole milk
- 3 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped chives
Bring a large pot of salted water to boil. Add pasta and cook until al dente. Meanwhile, place egg yolks in a large bowl. Grate the zest of 1 lemon into the bowl. Add cheese and pepper, whisk to combine, then whisk in cream, milk, parsley, chives and generous pinch of salt.
When pasta is al dente, drain and return to pot. Immediately add egg mixture and toss together to combine well, then divide among serving bowls. Grate fresh lemon zest (from remaining lemon) and cheese over the top. Serve immediately.
Makes 4 to 6 servings.
— “La Cucina Italiana,” October 2010